Green Tomato and Pepper Chutney

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Green Tomato & Pepper Chutney

Green Tomato & Pepper Chutney

There is a reason that this is the best chutney I have ever made and that is that I now live in Windsor, in South Western Ontario. Windsor is close to Leamington which is known as the Tomato capital of Canada. Windsor is located so far south that Detroit in the US is north of this Canadian city, (it seems confusing, when driving I saw a sign post that said Windsor Canada – SOUTH!) It does appear to have the warmest climate of any of Canada’s cities. The weather is modified by its location on the shores of North America’s Great Lakes especially Lake Erie, the warmest of the lakes, because of the position we are practically in the geographical location of the Midwest. The region has very dense soil which is extremely fertile and in the US the area is famous for its crops, such as corn, wheat, and oats. The Midwest is also known as America’s breadbasket. We in Windsor and Essex County certainly share that characteristic as this area produces a fantastic selection of wonderful produce. This is our sixth summer here and we have never bought or grown such fantastic tasting tomatoes and basil before, but I digress, we only had a few green tomatoes left but this was enough for this tasty recipe of Green Tomato and Pepper Chutney that you can enjoy on a sandwich or with bread and cheese. This chutney has a kick. The recipe is below.

 

3lb GREEN TOMATOES
1/2 POUND OF HOT PEPPERS
1lb POUND OF ONIONS
STICK OF CINNAMON
1/2 TEASPOON OF SALT
1 PINT OF WHITE VINEGAR
1/2 POUND OF SULTANAS
2 TEASPOON OF CLOVES
2 TEASPOONS OF ALLSPICE ALL WRAPPED IN A SQUARE OF  COTTON TIED WITH STRING THAT YOU CAN ATTACH TO A WOODEN SPOON
CUT UP TOMS, ONIONS, AND PEPPERS (CAREFUL WITH PEPPERS AS THEY CAN BURN, USE A THIN PAIR OF LATEX GLOVES OR A PLASTIC BAG) AND ON A LOW HEAT IN A LARGE THICK PAN COOK UNTIL SOFT.
USE A HAND HELD BLENDER TO ROUGH UP UNTIL DESIRED CONSISTENCY, CHUNKY OR SEMI CHUNKY.  NO BLENDER, USE KNIFE OR SCISSORS.
ADD REMAINING INGREDIENTS AND SIMMER UNTIL FAIRLY THICK, STIRRING OFTEN.
OR LET IT BOIL GENTLY FOR 1/2 HOUR AND THEN SIMMER FOR 1/2 HOUR AGAIN UNTIL FAIRLY THICK. YOU CAN THEN USE A PRESERVING BATH FOR CANNING AND FOOD SAFETY.

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